Purification and Antihypertensive Activity of a Novel Angiotensin-I Converting Enzyme Inhibitory Peptide from Fish Sauce, Ishiru
10.1625/jcam.10.45
- VernacularTitle:イカ魚醤油（イシル）に含まれるアンジオテンシン I 変換酵素阻害ペプチドの単離と血圧降下作用
- Author:
Tetsuya SASAKI
;
Mari KOUDOU
;
Toshihide MICHIHATA
;
Shizuo NAKAMURA
;
Miyuki ABURATANI
;
Kouji TOKUDA
;
Takashi KOYANAGI
;
Toshiki ENOMOTO
- Publication Type:Journal Article
- Keywords:
fish sauce;
angiotensin-I converting enzyme inhibitory peptide;
antihypertensive effect
- From:Japanese Journal of Complementary and Alternative Medicine
2013;10(1):45-49
- CountryJapan
- Language:Japanese
-
Abstract:
We purified a novel angiotensin-I converting enzyme (ACE) inhibitor from fish sauce Ishiru prepared from squid, and identified it as the tripeptide Leu-Ala-Arg (LAR). IC50 of this ACE inhibitor was 2.5 μM, demonstrating high potency among peptides previously purified from fish sauces. Moreover, LAR acted as an antihypertensive peptide, reducing systolic blood pressure in spontaneously hypertensive rats.
